RECIPE

Halibut with Barbecue Tomato Sauce and Honey-Mustard Polenta

Ingredients

  • 1 pint grape tomatoes
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper
  • Four 1-inch-thick halibut steaks (6-8 ounces each)
  • 3 scallions, finely chopped
  • 2 teaspoons grated lime peel
  • 4 slices center-cut bacon or black pepper bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup quick-cooking polenta
  • 1/4 cup honey mustard
  • 1 tablespoon butter

Preparation

Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper. Roast until charred, about 15 minutes.

Pre-heat a grill or grill pan to medium-high. Rub the halibut with 1 tablespoon EVOO, the scallions, lime peel, salt and pepper. Grill, turning once, until cooked through, about 8 minutes. (Or roast in the oven for 10 minutes.)

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the bacon and cook for 3 minutes. Drain off all but about 2 tablespoons of the fat. Add the onion and garlic and cook for 3 minutes. Stir in the vinegar, brown sugar, hot sauce and Worcestershire sauce. Add the tomatoes and mash together.

In another medium saucepan, bring the chicken broth and milk to a boil over medium-high heat. Whisk in the polenta and cook, whisking, until thickened, 2-3 minutes. Stir in the honey mustard and butter; season with salt and pepper.

Top the fish with the tomato sauce and serve with the polenta.

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